Thai Green Vegetable Curry

This is a quick and easy recipe made with my Thai Green Curry Paste. It tastes super fresh and vibrant - so much more so than curry made from commercially made pastes. And it is lower in salt, and oil free!

1 quantity of Thai Green Curry Paste

4 - 5 cups of mixed vegetables - chopped to size. Options include capsicum, broccoli, mushroom, carrot, zucchini, green beans, asparagus, cauliflower.

1 cup frozen edamame beans

2 400ml can coconut milk

coriander leaves for serving (optional)

Add the Thai Green Curry Paste to a large non-stick saute pan. Cook on medium heat, stirring regularly, until the paste thickens. Approximately 10-15 minutes.

Prepare the vegetables. Make sure they are sized to fit into the mouth in one bite. Cut hard vegetables smaller than soft vegetables, so that they cook in a similar time to each other once in the sauce.

Add the coconut milk and the vegetables to the pan, and cook until the vegetables are tender. Serve on brown rice. Garnish with coriander leaves, if desired.

Nutrition Facts

0 servings

Serving size

Print Options:

Thai Green Vegetable Curry